A delicious, fun way to get your omega-3s while being vegan, gluten-free, whole food plant-based, and refined sugar-free! So satisfying. Can be made ahead.Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: At least 4 plants
Prep Time5 minutesmins
Cook Time0 minutesmins
Total Time5 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: vegan
Diet: Gluten Free, Vegan
Servings: 2
Calories: 313.98kcal
Ingredients
¼cupchia seeds
1cupoat milkor other unsweetened plant milk
1tablespoonmaple syrupor date syrup; add more if desired; optional
1bananasliced, optional
1mangochopped
½limecut into two wedges, optional
Instructions
Spoon the chia seeds into a 1 ½ cup jar or two 8-ounce jars.
Stir the milk and syrup into the seeds, making sure all the seeds get moist. Set aside to gel up while preparing the fruit, about 4-5 minutes.
Add the banana and mango pieces to the jar(s). If eating later, wait to prepare the banana until just before eating.
Squeeze the lime over the top.
Thoroughly enjoy now, or place in the fridge to be enjoyed later, within a few days. Leaving it to gel longer will create a thicker pudding.
Notes
With sliced banana, this chia pudding is best eaten right away. If you're packing it for later, the lime can help keep the banana from browning. Squeeze the lime over the top before sealing the container, making sure the lime juice gets to all the banana slices. Leave the piece of lime on top. Without the fruit, prepared chia seed pudding can be refrigerated for up to three days. Add the fruit right before eating.